Name: Seared Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Wild Atlantic Salmon; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli florets; 0.75 tbsp Tahini; 1 tsp Avocado Oil; 1 tbsp Lemon Juice; 0.25 tsp Garlic Powder

Seared Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Pan-seared wild salmon and roasted broccoli florets served over a bed of fluffy quinoa with a creamy lemon tahini drizzle.

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NUTRITION

Protein

35.4g

Fat

20.7g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

0.75 tbsp Tahini

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with half of the avocado oil, a pinch of salt, and the garlic powder.
3
Spread the broccoli on the baking sheet and roast for 15-18 minutes until the edges are slightly charred and tender.
4
While broccoli roasts, heat the remaining avocado oil in a non-stick skillet over medium-high heat.
5
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until golden and cooked through.
6
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and creamy.
7
Place the warm cooked quinoa in a bowl and top with the roasted broccoli and seared salmon.
8
Drizzle the lemon tahini dressing over the top and enjoy immediately.